Light, flaky and so easy to do, you’ll love how quickly these buttermilk biscuits come together.

There’s nothing quite like a piping hot, fresh biscuit straight from the oven. It’s like the best of my childhood coming out of the oven. Light, flaky, and ready for loads of butter and jam.
When I got older and on my own, I resorted to buying the cans of biscuits. You know, the kind that will “pop” when you open them? Sure, they are good, but we all know nothing beats the taste of homemade.

What kind of flour do I need for these homemade biscuits?
I use all purpose flour for these. You can use plain white flour, or whole wheat flour in this recipe. Or, you can also use a combination of both.
I have found that all whole wheat flour works well, but the biscuits don’t rise quite as much, and they are a bit heavy. If you choose to use whole wheat flour only, just be prepared for that.

Do I really need to use a biscuit cutter for biscuits?
I think we all know someone, or someone’s Grandma who cut their biscuits with a glass. And, honestly, that works. But, if you want those “mile high biscuits” you really need to use a biscuit cutter.
The reason you want to use a biscuit cutter over a glass is that the sharp end of the cutter allows a clean, even cut and still leaves room for the biscuit to rise. A glass can “seal” the edges, and you won’t get as high of a rise.

Ingredients you need
- Flour
- Baking powder
- Salt
- Baking soda
- Cold butter or shortening
- Buttermilk

Making your homemade buttermilk biscuits
- Preheat oven.
- In a large bowl, combine all the dry ingredients.
- Add in cold butter or shortening and cut in until mixture is crumbly.
- Add buttermilk and combine just until all flour mixture is mixed in.
- Pat the dough out on floured counter, then cut out biscuits.
- Place on parchment paper lined baking sheet and bake in oven. Brush the tops with melted butter if desired. Serve hot.
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What kind of fat should I really use?
You will want to use a saturated fat for these. You can use all butter, tallow, lard, or a combination of the two. If you need to be dairy free, you can skip the butter and use all tallow, which is rendered beef fat.
You can replace some of the butter for coconut oil, being sure to cut it in while in solid form.
Why buttermilk? Can’t I use regular milk?
When buttermilk mixes with the baking powder, it acts as a leavening agent, helping to get that rise of biscuit you want. However, if you don’t have buttermilk on hand, you can use regular milk.
I would suggest adding in 1 teaspoon of white vinegar to each cup of milk and allowing it to sit for 5 minutes first. This will help you achieve the same results that buttermilk gives. The flavor will also be similar.

Other tips to remember for the best homemade biscuits ever:
- Make sure to cut the butter in fully. If you leave large chunks of butter in the flour mixture, it will not be mixed in fully. The butter can melt while baking and cause some of the biscuits to fall. Other biscuits will not have as much flakiness due to lack of butter. So, cut it in as much as you can.
- You will want to have the freshest baking powder you can. Older baking powder wont’ give as much rise to your biscuit recipe. You will want to replace your baking powder every 6 months or so, for the best success.

The Best Southern Buttermilk Biscuits
Ingredients
- 4 cups flour (you can use white, wheat, or a combination of both)
- 3 Tablespoons baking powder
- 1 teaspoon salt
- 1/2 tsp baking soda
- 8 Tablespoons cold butter (or shortening)
- 2 cups buttermilk
Instructions
- Preheat oven to 425.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- Add in cold butter or shortening and cut in until mixture is crumbly.
- Add buttermilk and combine just until all flour mixture is mixed in. BE GENTLE!
- Pat out on floured counter until about 1/2 inch thick.
- Using a biscuit cutter, or knife, cut out your biscuits.
- Place on parchment paper lined baking sheet and bake in oven for 15-18 minutes until golden brown.
Notes
Make sure to cut the butter in fully. If you leave large chunks of butter in the flour mixture, it will not be mixed in fully. The butter can melt while baking and cause some of the biscuits to fall. Other biscuits will not have as much flakiness due to lack of butter. So, cut it in as much as you can.
You will want to have the freshest baking powder you can. Older baking powder wont' give as much rise to your biscuit recipe. You will want to replace your baking powder every 6 months or so, for the best success.
Use a biscuit cutter or knife instead of a glass when possible to avoid sealing the edges and not getting the rise you want.
Replace the buttermilk with 2 cups of milk, by mixing milk with 2 teaspoons of white vinegar and allow it to sit before adding it in.
Recommended Products
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Wilton 2105-7946 Ever-Glide Cookie Pan Large, 11x 7 Sheet
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HULISEN Biscuit Cutter Set (5 Pieces/Set), Round Cookies Cutter with Handle, Professional Baking Dough Tools (Round)
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Anthony's Premium Buttermilk Powder, 1.5lb, Gluten Free, Non GMO, Made in USA, Keto Friendly, Hormone Free
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Epic Animal Fats, Beef Tallow, 11 oz. (2 Count)
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REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
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Trader Joe's Baking Powder Aluminum Free & Double Acting 8.1 Oz (Pack of 2)
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Hodgson Mill Organic All-Purpose White Flour, Unbleached, 2 LB (Pack of 6). Unbromated & Unenriched Naturally White Wheat Flour (Packaging May Vary)
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